TEasy Homemade Pastrami - How to Turn Corned Beef Into Pastrami

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Hi, chef. That looks great. However, I am from Brazil and I could not find a translation for corned beef :(
Is it a fresh piece of meet? What part of the animal is that? Can I freeze some of this "pastrami" to eat a week later? Thanks.

This will do in a pinch, but corn beef comes from the brisket , chest area of the cow, and pastrami comes from the navel belly area of the cow, which is more tender, may i suggest softened butter on rye instead of mustard, its great, but hey, if you are in a pinch craving pastrimi, this will do, and as always, good job john

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Chef Tom smokes up one of our most requested recipes, pastrami! He cures it for six days and then smokes it on the Yoder Smokers Loaded Wichita. Enjoy.
Full Recipe: http://thesauce.atbbq.com/how-to-make-pastrami/
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Pastrami in the united stated is typically made with beef brisket (although in other areas of the world other types of meat are used as well) that has been brined smoked and steamed. I find that the steaming doesn't add much to the final product, so I skip that last step.
A very important step in this process is to add enough curing salt to your brine. If enough curing salt isn't added the pastrami won't have that wonderful pink coloring.
Don't let the fact that you don't have a smoker keep you from trying this. Many deli's that make their own pastrami don't smoke their briskets after the curing process
Recipe for brine:
3 quarts of water
1 quart ice to chill heated brine
1/4 cup honey
1 cup sugar
1/2 cup brown sugar
2 Tbsp pickling spice
1 Tbsp Coriander seeds
1 Tbsp Mustard seeds
5 minced garlic cloves
1 Cup Kosher salt
1/4 Cup curing salt (prague powder #1)
Rub Recipe:
1/4 Cup Ground Coriander
2 Tbsp Kosher Salt
2 Tbsp black pepper
2 Tbsp garlic powder
3 Tbsp brown sugar
2 paprika
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How to Make Pastrami - From Scratch
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The Masterbuilt Electric Smoker did a great job on this smoked Corned Beef Pastrami. I usually cure Brisket to make my own Corned Beef, but I couldn't pass up the deal I got on this commercially cured Corned beef. Whether I am steaming Corned Beef, or smoking it for Pastrami, soaking it overnight is something I like to do to pull out the extra salt and brine solution. This is really a good idea if you are buying a store bought Corned Beef Brisket.
The rub I like to use when Smoking Corned Beef for Pastrami is a very simple rub that is an even mix of coarse black pepper, granulated garlic, cayenne pepper and paprika.
I smoked the Corned Beef in The Masterbuilt Smoker until it got to an internal temperature of 172 degrees. Meat will typically not take on any more smoke after it reaches 150 to 155 degrees, so pulling it at an even lower temperature would be fine since we will be steaming it to 200 degrees in the next step.
One think I like to do is to refrigerate the Pastrami overnight after it cools down from steaming. This allows the rub to really stick to the meat. If you were going to slice the Pastrami right after the steaming process a lot of the rub would come off of the meat.
I do warm the Pastrami up before I slice it just to loosen it up a little bit.
I am going to be making Reuben Sandwich Sliders with this Pastrami for a St. Patrick's day pot luck at work.
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Masterbuilt Electric Smoker Corned Beef Pastrami Recipe

Learn how to make a Homemade Dill Pickles recipe! Go to http://foodwishes.blogspot.com/2015/08/homemade-dill-pickles-naturally.html for the ingredient amounts, extra information, and a thousand more video recipes! I hope you enjoy this easy Naturally Fermented Pickles recipe!

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